chicken masala sauce recipe

Written ByJenny Smyth Posted on
chicken masala sauce recipe
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The Best chicken masala sauce recipe

I’m so excited to share this chicken masala sauce recipe with you all. This dish has been a staple in my household for years, and it’s always a hit with my family. The combination of spices and the rich flavor of the sauce is just perfect. I love how easy it is to make, and it’s a great way to get some protein and veggies on the table without breaking the bank.

Plus, it’s a great way to use up any leftover chicken or veggies you might have lying around. The history of chicken masala sauce is fascinating. It originated in India, where it’s a staple dish in many households. The name ‘masala’ actually means ‘spice blend’ in Hindi, which is fitting because the sauce is made with a blend of warming spices like cumin, coriander, and cardamom.

When I first started making this recipe, I was amazed at how much flavor it packed into such a simple sauce. One of the best things about this recipe is that it’s incredibly versatile. You can serve it over rice, noodles, or even use it as a dip for veggies. It’s also super customizable – you can add your favorite spices or herbs to give it an extra boost of flavor.

And the best part? It’s so easy to make ahead of time and reheat when you’re ready to serve. The technique behind making this sauce is all about layering the flavors. You start by sautéing some onions and garlic until they’re soft and fragrant, then you add in your spices and let them cook for a bit until they’re nice and aromatic.

Finally, you add in your chicken broth and let everything simmer together until the sauce has thickened up nicely. I’ve made this recipe countless times over the years, but I still get excited every time I take that first bite. There’s something about the combination of flavors that just hits all the right notes – spicy, smoky, tangy… it’s just perfect.

And my family loves it too – we always have leftovers because they can’t get enough of that delicious sauce.

Chicken Masala Sauce

Chicken Masala Sauce

4.8 from 1526 votes

A rich, aromatic Indian-style curry sauce made with tender chicken and a blend of warm spices. This versatile sauce can be served over rice or with naan bread for a satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

500 g boneless skinless chicken thighs, cut into bite-sized pieces
1 tsp turmeric powder
1 tsp salt
2 tbsp vegetable oil

For the Masala Sauce

2 tbsp ghee or butter
1 large onion, finely chopped
4 cloves garlic, minced
1 tbsp grated fresh ginger
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
1/2 tsp cayenne pepper (adjust to taste)
400 g crushed tomatoes (1 can)
1/2 cup heavy cream
1/2 cup water or chicken broth
2 tbsp chopped fresh cilantro for garnish

👨‍🍳Directions

1In a bowl, toss the chicken pieces with turmeric and salt until evenly coated.
2Heat vegetable oil in a large skillet over medium-high heat until shimmering, then add the chicken in a single layer.
3Cook for 5 to 6 minutes, turning once, until the chicken is golden brown on all sides and cooked through (internal temperature reaches 165°F).
4Remove the chicken to a plate and set aside.
5Reduce heat to medium and add ghee to the same skillet.
6Once melted, add the chopped onion and cook, stirring occasionally, for 6 to 8 minutes until softened and lightly browned.
7Add the garlic and ginger and cook for 1 minute until fragrant, stirring constantly to prevent burning.
8Stir in the cumin, coriander, garam masala, and cayenne pepper.
9Cook for 30 seconds until the spices are fragrant and well combined with the onion mixture.
10Pour in the crushed tomatoes and water or broth, scraping up any browned bits from the bottom of the pan.
11Bring the sauce to a gentle simmer over medium heat, then reduce heat to low.
12Let the sauce cook uncovered for 10 to 12 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
13The sauce should reduce by about one-quarter and coat the back of a spoon.
14Return the cooked chicken to the skillet along with any accumulated juices.
15Stir in the heavy cream and bring the sauce back to a gentle simmer over medium-low heat.
16Cook for 3 to 4 minutes until the chicken is heated through and the sauce is creamy and smooth.
17Taste and adjust salt or spices if needed.
18Remove from heat and garnish with fresh cilantro.
19Serve hot over steamed basmati rice or with warm naan bread.

🔧Equipment

Large skillet or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring spoons
Measuring cups

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a milder sauce, reduce cayenne pepper to 1/4 teaspoon or omit entirely. For a dairy-free version, substitute coconut cream for heavy cream and use coconut oil instead of ghee. Leftover sauce can be refrigerated for up to 3 days or frozen for 2 months.

Watch Video Of How Chicken Masala Sauce Works

One thing I love about this recipe is how well it reheats – just pop it in the microwave or on the stovetop and let it warm up until hot and bubbly.

You can also serve it over rice or noodles for a quick and easy meal that everyone will love.

Plus, because this sauce makes such a big batch, you’ll have plenty left over to freeze for later – just thaw out what you need whenever you’re ready for another delicious meal.

❓ Frequently Asked Questions About Chicken Masala Sauce

Q: What type of chicken should I use for this recipe?

You can use boneless, skinless chicken breasts or thighs for this recipe – either one will work well.

Q: Can I make this recipe with other types of protein?

Yes! You can substitute other proteins like beef or pork if you prefer.

Q: How do I store leftover chicken masala sauce?

You can store leftover sauce in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q: Can I make this recipe with gluten-free chicken broth?

Yes! You can use gluten-free chicken broth if you need to avoid gluten.

Q: Is this recipe suitable for vegetarians?

No! This recipe contains chicken broth, so it’s not suitable for vegetarians.

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